Banana Chocolate Chip Oatmeal Bars


Bored of eating oatmeal and bananas for breakfast? Try this fantastic Banana Chocolate Chip Oatmeal Bars recipe that will add a lot of excitement to your morning breakfast. You can eat these healthy breakfast bars any time of the day other than just having them for breakfast. They also serve as a great post or pre-workout snack or have it as a dessert after a meal. The ingredients used in this recipe are healthy and wholesome that helps you give an instant boost in energy without spiking your blood sugar. These bars are vegan and gluten-free as well which makes it easy to serve for a large group of people and ideal snack you can take for a picnic or potluck. Plus, they’re healthier than most other snacks that have refined sugar in them. The mashed banana adds a natural sweetness and which helps in cutting down the extra calories in these healthy breakfast bars. You’ll never be able to believe how soft and chewy these bars turn out.




Wet Ingredients

1 medium banana, ripened

¼ cup natural, unsalted creamy peanut butter

1 tablespoon pure maple syrup

1 tablespoon melted coconut oil

1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisked together, set for 15 minutes)

½ teaspoon pure vanilla extract

Dry Ingredients

1 ½ cups gluten free rolled oats

¼ teaspoon baking powder

¼ teaspoon baking soda

Add-in Ingredients

⅓ cup vegan chocolate chips

¼ cup raisins

¼ cup walnuts, finely chopped





Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.

In a large bowl, add peeled banana. Using a sturdy whisk or fork, mash until smooth. Add the remaining wet ingredients: peanut butter, maple syrup, coconut oil, flax egg and vanilla. Whisk until well incorporated.

Add the dry ingredients: oats, baking powder and baking soda. Using a rubber spatula, stir and fold until well incorporated. Fold in chocolate chips, raisins and walnuts.

Pour this mixture into the prepared pan. Using the rubber spatula, smooth into an even layer.

Bake for 12-18 minutes, until just lightly golden around the edges. Mine took 15 minutes. Cool for about 1 hour. Slice into bars. Enjoy! Storing instructions below.

– Store in an airtight container at room temperature or in the refrigerator for up to 1 week.
– More breakfast recipes (all V + GF): peanut butter chocolate chip oatmeal breakfast bars, good morning breakfast cookies, double chocolate banana muffins.
Credit goes to: Demeter | Beaming Baker
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